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This turkey and vegetable baked tortellini is an easy dinner idea, prepared in just 5 minutes and freezer safe! Perfect for leftover turkey and a family favorite.
As much as you don't want to think about them because we single I started school here, holidays are coming up.
And since I love buying and cooking a turkey while they're on sale in the fall (this Garlic Butter Crockpot Turkey is a favorite!), It's fun to find a variety of ways to use all of that meat in everyday recipes. that my family loves
In this baked tortellini, the simple frozen cheese tortellini (feel free to use it fresh if you have it on hand!) Paired with tomato sauce, cooked turkey leftovers, zucchini, tomatoes, roasted red peppers, and spinach for a dinner that my family can never refuse. .
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But we cover it with melty cheese just to make sure 😉
If you're buying a turkey to cook just for leftovers (they're the best part of any holiday, right?), I recommend freezing it in portions big enough to put in a saucepan or soup.
How to Freeze Turkey Leftovers:
- Chop or crush and place in medium-sized bags in the freezer. It will be good for 3 months and will be ready for so many easy meals during the week!
- If you've planned ahead, you can defrost your desired portion in the refrigerator overnight and it's ready to go.
- If you need to defrost the turkey quickly, place the bag in a shallow sink of cold water for 30-45 minutes, turn it in half, and break frozen pieces with your hands.
- Leftover turkey freezes perfectly in soups and casseroles and more, too, making those crazy week nights even more manageable!
What happens if I don't have the turkey?
You can make this baked tortellini with fresh turkey, but first you will have to cook it.
The easiest way to do this is to buy a pair of turkey drumsticks, thighs, or breast fillets. They are generally cheap and easy to cook.
I love making mine in the instant pot or in the pressure cooker because it is always wet and falls off the bone. I toss them for about 15 minutes at high pressure and a full natural release. The meat is easy to remove from the bone and mince with just two forks.
If you don't have an instant pot, check out these tips on Canadian turkey for cooking turkey cuts.
How to make baked cheese tortellini:
There really aren't that many rules when it comes to baked tortellini!
Since we're looking at store-bought cheese tortellini and leftover turkey, this recipe is obvious, and you can use just about any sauce and veggies you want to complete the meal.
(But check out this glorious combo we've got above before adding the sauce, there's so much goodness here!)
The only thing I recommend is to cover the pasta when baking to keep all that spicy moisture, then uncover for the last 10 minutes when adding the cheese. This also helps cook vegetables!
This is what we are launching into this Baked Turkey Tortellini:
- Minced turkey leftovers
- Roasted Red Peppers: straight from the jar or toast yours.
- Spinach: fresh or frozen!
- And a good pinch of cheese to finish
And here are some other suggestions:
- Alfredo sauce, peas and broccoli
- Pesto, cherry tomatoes and green beans
- White sauce, sweet corn and bacon
Other turkey recipes you'll love:
- Turkey Stuffed Peppers
- Turkey noodle soup (instant pot or slow cooker)
- One Pot Turkey Tetrazzini Soup Recipe + VIDEO
- One Pot Turkey Chili Mac Recipe
* This post is generously sponsored by Turkey Farmers of Canada and I was compensated for my time in creating this recipe. Thank you for supporting the brands that support The Recipe Rebel! For tastier turkey recipes, visit thinkturkey.ca
Baked tortellini with turkey and vegetables
This turkey and vegetable baked tortellini is an easy dinner idea, prepared in just 5 minutes and freezer safe! Perfect for leftover turkey and a family favorite. Course Main Dish American, Italian Cuisine Keyword Baked Tortellini, Baked Pasta Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes Servings 8 servings Calories 484kcal
- 6 cups frozen cheese tortellini (600 g) * or fresh
- 3 cups grated and cooked turkey (380 g)
- 2 cups of chopped tomatoes (275 g)
- 1 1/2 cups of chopped zucchini (185 g)
- 1 cup roasted red bell peppers, chopped (150 g)
- 1 cup chopped fresh spinach (30 g)
- 2 cups tomato sauce
- 1 cup heavy cream
- 1 1/2 teaspoons of salt
- 1/4 teaspoon black pepper
- 2 teaspoons of Italian seasoning
- 1 cup grated mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 350 degrees F and lightly grease a 9 × 13 "pan.
- Place tortellini, turkey, tomatoes, zucchini, peppers, and spinach on the prepared plate and stir to combine.
- In a medium bowl or large liquid measuring cup, mix together tomato sauce, cream, salt, black pepper, and Italian seasoning. Pour over the pasta on a plate and spread with a spatula.
- Cover with aluminum foil or a lid and bake for 50-60 minutes, until the vegetables are cooked until tender and the sauce is hot and bubbly.
- Remove the foil or lid and sprinkle with cheese. Continue baking until melted, or broil until lightly browned if desired. To serve.
* If you use fresh tortellini, you can reduce your cooking time by 10-20 minutes.
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